Gluten free banana bread
Makes 1 loaf (2lb size)
2T / 12g ground flax seed with 4T water
440g overripe bananas (weight without skin, this is approximately 4 large bananas)
100g / 8T unrefined sugar such as coconut or rapadura
1t vanilla essence
120ml rapeseed oil
60g / 9T oat flour ( I used Bobs Mill)
70g rice flour (I used Doves)
60g sweet sorghum flour (I used Bobs Mill)
60g tapioca flour (I used Bobs Mill)
1t baking powder
1t bicarbonate of soda
Preheat your oven to 200c
Mix the flax with the water, rest for five minutes
Blend the bananas, sugar, vanilla, oil and flax seed mixture (I used a hand blender but you could use a jug blender or food processor also)
In a separate bowl mix the flours and raising agents
Add the dry ingredients incrementally to the wet mixture, blending with each addition.
Bake for 40 minutes
For additional flavours.....
120g fresh blueberries
45g finely grated carrot (squeeze the water out so cake doesn't become too wet) plus 50g chopped walnuts and 1/4t cinnamon.
Any additional ingredients must be tossed in one of the flours to ensure they don't sink to the bottom of the cake.